Brie cheese and cranberry sauce are tucked into phyllo dough to make irresistibly flaky and cheesy appetizer turnovers. Thanks to Athens Foods for sponsoring this post and helping me to share this recipe with you.
I think I would be breaking some sort of politically correct holiday rule if admitted that one of my favorite part of the holidays is the appetizers at holiday parties. Okay, it doesn't actually beat watching my kids' eyes light up on Christmas morning (you see...food doesn't have a complete hold over me!) But there is something about meatballs on toothpicks, mini stuffed phyllo shells and savory crostini that puts the "holly jolly" in my Christmas.
And what is a holiday party without some sort of baked Brie dish? The problem is that I will station myself right beside that oozing cheese and elbow aside anyone that tries to take it away from me. That pretty much blows my Healthy Eating Tips & Tricks for the Holidays out of the water.
So, I had to find a way around the "eat-entire-wheel-of-Brie-and-gain-10-pounds-in-one-night" issue.
That's where the Athens Fillo (phyllo) dough comes in. When I wrap a small piece of Brie cheese into a fillo turnover, with a dollop of good-quality cranberry sauce tucked inside, I feel satisfied within a few turnovers. I still get the satisfaction of that melted cheese heaven without completely overdosing on Brie. And the light, flaky pastry adds a wonderful, satisfying texture to this perfect finger food.
I always keep a package of fillo dough in my freezer because it's great for last-minute appetizers. A package of the dough defrosts within two hours and is very easy to work with, provided you keep the dough covered with a damp towel so that it doesn't dry out.
The first couple of turnovers never turn out perfectly - at least mine don't. But as soon as you get the hang of folding the dough into triangles, it's a breeze. My youngest son even got into the act, especially when he knew that he was going to be able to sneak extra pieces of Brie cheese.
Like mother, like son.
The recipe:
Preheat the oven to 375 degrees F.
Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use.
Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray.
Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and ½ teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle.
Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
Repeat with the remaining dough, Brie cheese and cranberry sauce.
Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.
Printable Recipe
3-Ingredient Brie & Cranberry Phyllo Turnovers Recipe
Ingredients
- 1 roll ½ package Athens fillo dough, defrosted
- cooking spray
- 3 ounces Brie cheese cut into 18 1-inch squares
- 3 tablespoons cranberry sauce or chutney
Instructions
- 1. Preheat the oven to 375 degrees F.
- 2. Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use.
- 3. Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray.
- 4. Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and ½ teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
- 5. Repeat with the remaining dough, Brie cheese and cranberry sauce.
- 6. Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.
Notes
Nutrition
Other easy appetizer recipes:
Cookin' Canuck's Grilled Zucchini Rolls with Goat Cheese, Roasted Peppers & Capers
Cookin' Canuck's Creamy White Bean Dip with Parmesan Cheese & Sage
Center Cut Cook's Grilled Shrimp Bruschetta
Baked Bree's Blue Cheese & Onion Flatbread
Spiced's Provence Tartlets
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Laura (Tutti Dolci)
These are gorgeous, a perfect holiday appetizer!
Dara (Cookin' Canuck)
Thanks, Laura. We'll be making these throughout the holidays, for certain.
Paula – bell’alimento
These look amazing! I need a plate of these right now!
Dara (Cookin' Canuck)
Thank you, Paula! Yep, a whole plate is the way to go.
Liren
I am totally guilty of hovering over an entire wheel of brie during the holidays! Ok, any time, actually. Love these bites, Dara! Seems like we're both in a cranberry and brie sort of mind these days 🙂
Dara (Cookin' Canuck)
Oh yes, a wheel of Brie can be a dangerous thing. I'll be popping over to your site to see what sort of Brie/cranberry goodness you've whipped up.
Annalise @ Completely Delicious
These look so perfect Dara!
Dara (Cookin' Canuck)
Thanks, Annalise! But not perfect enough to stop me from eating them. 🙂
Barbara
Perfect for a holiday app! Looking forward to making this very soon. Thanks!
Dara (Cookin' Canuck)
Thanks, Barbara. I'm looking forward to making these again during the holidays. I hope you have a chance to try them.
Andrea Campbell
They look delicious and so festive!
Dara (Cookin' Canuck)
Thank you, Andrea. They work so well for a holiday party.
Becca @ Amuse Your Bouche
Gorgeous! I love having brie and jam together at this time of year but had never thought of making little turnovers - think I'd end up eating all of these! 😉
Dara (Cookin' Canuck)
Thanks, Becca. The fillo dough is such a great thing to have on hand for little appetizers like these turnovers. The Brie and jam really are a magical combination.
Bev @ Bev Cooks
I. Love. It.
Can't wait to inhale 14 pounds of BRIE here in a few weeks.
Dara (Cookin' Canuck)
Thanks, Bev. Now that sounds like my idea of a good time. Bring on the Brie!
Sommer@ASpicyPerspective
Such a brilliant idea Dara... I want one. Or 19.
Dara (Cookin' Canuck)
And that's exactly my problem, Sommer...I want to eat 19!
Tieghan
These look so incredible, Dara!! Such a perfect combo!
Dara (Cookin' Canuck)
Thanks, Tieghan. All of the flavors and textures work so well in these little turnovers.